Tract · Cocktails

Hot drink · Built in glass · Historical · complexity 2/5

Hot Whisky Punch

A hot whisky punch made in the same proportions and method as Haney's hot rum punch.

Served in Tumbler.

Variants (2)

Haney's Steward & Barkeeper's Manual by Jesse Haney & Co. (1869, p.13) — Haney 1869

1 thin peellemon peel acid
1 wine glasswhisky base
2 wine glassboiling water dilution
2 lumpsugar — Same proportions as hot rum punch.sweetener
  1. Prepare as the Hot Rum Punch, using whisky.

Garnish: Thin lemon peel

Bartenders' Manual by Bartenders Association of America (1913, p.31)

1 piecelemon — Lemon slice or peelacid
0.5 lemonlemon juice — Lemon juicebase
2 wineglassScotch or Irish whisky base
boiling water — Boiling waterdilution
1.5 lumpsugar — Sugarsweetener
  1. Build in the hot glass, place the lemon on top, and optionally grate nutmeg.
  2. Serve with spoon and ice on the side so the drinker can temper the heat.

Garnish: Lemon slice or peel

Source recipe no. 6.